The Dir - Dietary Services serves as the primary representative in the daily operation within a single assigned large campus hospital. This position has responsibilities which primarily fall into eight (8) categories: safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, financial performance, infection control/sanitation and overall department function. Must direct the planning, coordination, preparation and volume production of meals for patients, cafeteria, and catering/special events. Provide direction and guidance for an overall hospital food service program, ensuring conformance to food quality standards, establishing the highest caliber standards of care, direct and manage staff, develop personnel in the food services area, monitor compliance of policies and procedures to ensure compliance to regulatory agencies, and maintain effective communications with departmental managers and interdepartmental liaisons. The Director must achieve financial productivity targets. In the area of Catering/Special functions, the Director must meet the customer's catering needs and achieve customer satisfaction while maintaining financial targets. The Director will work together with the employees of the department to provide optimal food and nutritional services to patients, visitors, and staff to ensure the healing and well-being of each individual. This Director performs many operational tasks, and participates in the day-to-day leadership of a multi-unit food service operation.